Community Pick
Delicious Acorn Squash Soup
photo by Sephardi Kitchen
- Ready In:
- 33mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 small onion, chopped
- 2 tablespoons fresh minced garlic (optional)
- 1 large celery
- 3 tablespoons butter (for vegetarian use olive oil)
- 2 tablespoons flour
- 2 teaspoons chicken bouillon granules
- 1⁄2 teaspoon dill weed
- 1⁄4 teaspoon curry powder (can use more to taste)
- 1 pinch cayenne pepper
- 2 cups chicken broth
- 1 1⁄2 cups whipping cream (can use evaporated milk)
- 3 cups mashed cooked acorn squash
- salt and pepper
- 7 slices bacon, cooked and crumbled (can use more)
- crouton (optional)
directions
- In a large saucepan, saute the onion with garlic (if using) and celery in butter.
- Stir in flour, bouillon powder, dill, curry and cayenne until blended.
- Gradually add broth and cream, bring to a light boil; cook and stir for 2 minutes.
- Add the squash, then season with salt and lots black pepper; cook, stirring until heated through.
- In a blender carefully process the soup in batches until smooth.
- Pour into bowls; garnish with bacon and croutons.
- Delicious!
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Reviews
-
This was SO good. A neighbor gave me 5 acorn squash. I used them all and I think I had 6 cups of squash. I doubled everything except for the dill weed (wasn't sure I was going to like that), bouillon (thought I would have enough salt), I doubled the celery, and I used lowfat yogurt. Fantastic. Also I calculated the calories on spark people's recipe calculator site. As I made it, I think it was 78 calories with 2.5 g fat for 1/2 cup serving. (no bacon and croutons) Hope that helps someone.<br/>1/2012 I make this recipe a lot--I love it. Today I made it with butternut squash and evaporated milk--YUM!!!
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Tweaks
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Love this soup! Used evaporated milk instead of cream, skipped the bacon and followed the recipe exactly. So simple and super good. I picked up some acorn squash from a local farm for an amazing price and then found your recipe. I'll be picking up several more to make more of this soup to freeze. Thanks for sharing the keeper recipe.